Rhubarb jellies with ginger cream
- April 2008
- Serves 6
- Take 10 minutes to make, plus chilling and setting
The classic flavours of rhubarb and ginger work brilliantly in this jelly recipe. A refreshing dessert to end a heavy meal.
- 300g forced rhubarb
- 50g caster sugar
- 1½ x 135g packs of strawberry jelly, broken into cubes
- 4 sheets leaf gelatine
- 284ml whipping cream
- 2 stem gingers, plus 3 tbsp syrup from the jar
- Chop the rhubarb into 3cm lengths and place in a saucepan with the sugar and 225ml water. Cook over a medium heat for 5 minutes until the rhubarb is tender.
- Remove the pan from the heat and add the jelly cubes to the rhubarb. Soak the leaf gelatine in a small bowl of cold water for 3 minutes, squeeze out the excess water and add to the rhubarb jelly. Stir until dissolved. Pour in 450ml cold water and stir well. Pour into 6 small glasses, place on a tray in the fridge and allow to set for 3-4 hours.
- Just before serving, whip the cream (see tips) until it just holds it’s shape. Fold in the ginger syrup. Chop the ginger, reserving a little for decoration, scatter the rest on top of the rhubarb jellies then top with the cream and scatter with a little more ginger.
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